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Friday, September 23, 2011

Potato Slabs

My husband, Eric, and I are really fortunate to live closeby our favorite baseball team, Los Angeles Anaheim Angels. We're almost getting down to the end of the baseball season (162 games), and we are about 5 games behind the Texas Rangers in the American League West. We have to win the remainder of the games left and Texas needs to lose the rest of them for us to take the title so we can head to playoffs. I'm crossing my fingers for my boys in red and I'll be cheering them tonight as they take on the Oakland Athletics.

One of the coolest spots at the Angel stadium to hang out prior to the game is under the "Big A." It's where all the "tail-gaters" hang out hours before the game, they get their grub cooked on their little charcoal grills, and drink a little liquid gold before heading into the game. I haven't really participated in tailgating before at the stadium, and just do the "act of tailgating" at our house. It's easier to invite friends or family to eat something at the house, fill our stomachs with yummy food, drink our free liquid gold and head over to the stadium to have a great time.

It's the economical way of "tail-gating at home" and this is one great dish that I served up. Plus, it's another fantastic "tail-gating/appetizer" recipe swap from Sarah at A Taste of Home Cooking. These potato slabs are almost like having freshly made potato chips with loaded toppings. It's easy to prepare and best served as an appetizer whenever you are entertaining a crowd of hungry baseball fans.

Let's go Angels!!!

Potato SlabsAdapted from A Taste of Home CookingPrintable RecipeIngredients:2 russet potatoes½ teaspoon smoked paprika½ teaspoon garlic powderSalt and pepper to taste⅓ cup monterey cheese5 slices of bacon, cooked and dicedGarnishment:1 to 2 green onions, sliced thinly, white and green parts½ cup sour creamPreparation:Preheat oven to 375 degrees.Wipe potatoes with a damp dish cloth. Using a mandoline slicer or sharp knife, slice the potatoes into ¼ inch slices.Place potatoes on a large jelly roll baking sheet and season with garlic powder, smoked paprika, salt and pepper on both sides. Drizzle one to two tablespoons of olive oil over the potatoes.Bake for 25 to 30 minutes. Flip potatoes over and bake for an additional 15 minutes.Remove pan from oven and place a pinch of cheese and bacon on top of each potato slab. Return the pan to the oven and cook until cheese is melted and bubbly, about 5 to 10 minutes. Garnish with green onions and sour cream.Yield: 12 to 16 slices, depending on size of potatoes